The amount of Foods that contain 20 mg of Vitamin B3 (Niacin) (881 - 890)

• 

  0.1 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 200
• 

  0.2 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 100
• 

  1.2 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 16.7
• 

  0.4 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 50
• 

  0.6 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 33.3
• 

  0.6 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 33.3
• 

  7.2 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 2.8
• 

  5 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 4
• 

  0.7 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 28.6
• 

  0.2 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 100